German Anise Christmas Cookies Springerle Recipes

Steps:

• In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
• On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
• The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

Steps:

• Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
• Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
• Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
• Preheat oven to 250 degrees F (120 degrees C).
• Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.

Steps:

• Sift together the flour and baking powder, set aside. In a large bowl, whip the eggs and sugar until thick and light. Stir in the lemon zest and ground anise. Add the flour mixture, mix well. Cover and chill dough for about an hour.
• On a lightly floured surface, roll the dough out to 1/2 inch thickness. Traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. Place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
• Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.

Steps:

• Beat eggs until very light.
• Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
• Add anise oil and blend gently.
• SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
• Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
• While working with one keep others covered.
• Let stand 1 minute.
• Dust springerle mold with flour and press into dough.
• Cut cookies apart.
• Place on lightly floured surface and let stand overnight.
• Grease baking sheet and sprinkle with anise seeds.
• Preheat oven to 300 degrees.
• Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
• Bake about 20 minutes and store tightly covered.